three fourth glass fresh curd
In the morning boil the moon for 5-6 minutes.
Boil kidney beans and chickpea for 1 whistle and keep aside.
Add all the chutney ingredients to a jar and grind them to a smooth paste, add little water to acquire the required consistency and grind again.
Coconut chutney is ready.
Add 3 tea spoon sugar to the curd and ¼ glass water and blend it in a blender and keep aside.
Take a bowl, add potato, tomato, onion kidney beans, chickpea, Moong, red chutney and salt to taste and mix well.
Take a steel bowl with sharp edges, and place it on the bread and press, remove the corners of bread, cut by bowl.
When you remove the bowl, you will find a circle shape bread stuffed.
Pour the curd over it and keep it in refrigerator for an hour.
After an hour, take out of refrigerator, add green chutney, some kidney beans, chickpea, tomatoes, onions, green coriander leaves, rock salt to taste, mint powder, cumin seed powder and serve chilled.
It is really yummy and healthy snack for summer.